the appetizer:

Though the Middle East has many specific regional and national cuisines, one item ties them all together: aromatic spices. Middle Eastern cooking also features many ingredients in common, like pita, honey, sesame seeds, sumac, chickpeas, mint and parsley.

Middle East

Triangles with Meat Filling (Samboosak)

From Saudi Arabia and the Gulf across to the Indian subcontinent, these flaky meat pies are eaten to break the Muslim fast every evening during the month of Ramadan. To the traditional meat stuffing of the northern Arab states are added leeks, boiled eggs, and regional spices.

1. sauté the onions and leek in the oil until transparent. Add the meat, sprinkle with salt and pepper, and cook until done, breaking up lumps.

2. Add the cumin and the chopped egg whites and mix well.

3. Cut each spring roll skin into 3 strips of equal width (If the dough is not precisely square, use the slightly larger dimension for the length of the strip.) Lay out 3 to 4 strips on your work surface.

4. Place a rounded tsp. Of the meat mixture toward the bottom right hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern. Seal the final flap with a bit of the flour paste.

5. Deep-fry and drain on absorbent paper.

Variations

Saudi Arabia, the Gulf States:Add toasted pine nuts to the filling.

Syria, Lebanon, Palestine, Jordan:Omit the leeks and eggs; substitute all-spice for the cumin or kebsa spices.